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Created on Monday, 12 November 2012 19:05
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Written by Anthony Gucciardi
While you and your family may be eating high quality organic foods on a routine basis, a simple food preparation mistake may actually be poisoning the food you eat. What’s more, you may even be told it is safe by some medical and government leaders who are completely unaware of the research on this toxic substance.
Are You Unintentionally Poisoning Your Food with Sodium Fluoride?
The toxic substan
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Created on Monday, 12 November 2012 19:03
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Written by Anthony Gucciardi
Used in the ancient Chinese and Indian systems of medicine, curcumin is a naturally powerful anticancer compound that has been found to decrease brain tumor size in animals by 81 percent in more than 9 studies. A derivative of turmeric, curcumin is the pigment responsible for turmeric’s yellow-orange color. Each 100 grams of turmeric contains around 3 to 5 grams of curcumin, though turmeric is a a
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Created on Sunday, 11 November 2012 10:06
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Written by Anthony Gucciardi
When examining the body of research on alternative cancer treatment methods and substances, it is quite easy to find a multitude of research highlighting the anti-cancer effects of many ‘super’ substances such as ginger and turmeric. The latest research on the subject shines a light on just how powerful the combination of gold and tea can be in conquering cancer, and even the mainstream media is repor
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Created on Sunday, 11 November 2012 09:40
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Written by Anthony Gucciardi
The news surrounding GMO crops continues to get further and further outlandish as the crops are increasingly mutated and sprayed with a medley of harsh pesticides, herbicides, and insecticides. The latest news comes from an unlikely source — an automotive publication known as Autoblog. The website reports that farmers who have opted to plant Monsanto’s genetically modified seeds have run into one dau
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Created on Saturday, 10 November 2012 17:29
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Written by ScienceDaily
An ingredient in green tea that helps reduce blood sugar spikes in mice may lead to new diet strategies for people, according to Penn State food scientists. Mice fed an antioxidant found in green tea -- epigallocatechin-3-gallate, or EGCG -- and corn starch had a significant reduction in increase in their blood sugar -- blood glucose -- levels compared to mice that were not fed the compound, accor
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Created on Monday, 15 October 2012 12:12
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Written by ScienceDaily
Eggs of insect pests deposited on plants trigger the production of scents by plants that affect different plant community members probably helping the plant to get rid of the pest before it becomes harmful. These results are reported the journal PLoS ONE by researchers, of the Laboratory of Entomology of Wageningen University and the Netherlands Institute of Ecology (NIOO-KNAW).
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Created on Friday, 05 October 2012 06:54
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Written by ScienceDaily
Eating an apple a day might in fact help keep the cardiologist away, new research suggests. In a study of healthy, middle-aged adults, consumption of one apple a day for four weeks lowered by 40 percent blood levels of a substance linked to hardening of the arteries. Taking capsules containing polyphenols, a type of antioxidant found in apples, had a similar, but not as large, effect. The study, f
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Created on Friday, 05 October 2012 06:52
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Written by ScienceDaily
Dramatic shifts in the planet's climate and geography over millions of years changed the course of evolutionary history for conifer trees, according to a Yale paper in theProceedings of the National Academy of Sciences. Yale researchers examined the fossil record and genetic makeup of 489 out of more than 600 living conifer species and discovered that while most conifers belong to ancient lineages
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Created on Friday, 05 October 2012 06:51
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Written by ScienceDaily
As restaurant patrons' diverse food preferences give rise to varied menu offerings, so plant-eating insects' preferences play an important role in maintaining and shaping the genetic variation of their host plants in a geographic area, reports an international team of researchers that includes a plant scientist at the University of California, Davis. The new study, involving aphids and the broccol
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